Keta fish benefits and harms where found. Keta fish: habitats, reproduction and useful properties. Negative qualities of chum meat

25.11.2020

Keta, a fish of the salmon family, gained industrial interest due to its valuable meat and gourmet caviar. Previously, the catch of this fish was not controlled, which led to a decrease in the population. After that, the state decided to take the chum salmon under protection. This allowed the population to recover. Today, fishing is available subject to licenses.

Before the onset of puberty, the body of the chum salmon has a silvery color, therefore such a chum salmon is called a silverfish. The shape is massive, elongated. At the same time, it is dense in such a period, the color of the meat is bright red. When a fish spawns, the body takes on different characteristics. It has purple spots on it. The whole body becomes brown-yellow.

Individuals are distributed in width. The skin becomes even more dense, the scales become coarse. The jaws are deformed, curved teeth grow, rather large.

Those individuals that begin to spawn turn black. From the point of view of eating, such a fish has no value.

Keta can grow up to 1 m and weigh up to 16 kg. Individuals about to spawn reach a length of 0.5 m (summer race) or 70 cm (winter race).

Where is it found?

This fish can be found in the Pacific Ocean. It is called a passageway, because at the beginning of life the habitats are rivers. Marine or River fish- it is impossible to say for sure. After spawning, when the individuals get stronger, they move from the rivers to the salty sea waters.

For the period of puberty, individuals choose freshwater - rivers Far East, North America, Asia.

Part of life, this species lives in the North Pacific Ocean, near the Kuro-Sivo Current. It is warm and underwater. The current connects with the Bering, Okhotsk, and Japanese seas.

When spring comes, the shoals move to the mouths of the rivers that flow in the north of America, Canada, the Far East. Fish enter streams and rivers of the Sea of Okhotsk basin. Where found in Russia: in the rivers of Siberia - Kolyma, Yana, Lena, Indigirka.

After some time, immature individuals go to the southern coasts. And those who are ready to spawn are heading for freshwater.

Varieties

Ichthyologists distinguish 2 independent forms of chum salmon: Asian and North American. They do not overlap geographically, choosing different places for spawning and life until puberty.

An Asian taxon is found in Russia. Regional subspecies of such individuals:

Sea of Okhotsk - lives in the northeast, as well as in the southern part of Sakhalin;
Amur - found in the northern part of the Tatar Strait, other habitats - Zeya, Amgun, Bikin;
southern - lives in Kunashir, Primorye;
Sakhalin - in the southwestern part of Sakhalin;
northern - in Chukotka and Kamchatka.

What is the keta of the autumn and summer races?

On the way to spawning, individuals are divided into autumn and summer. Summer spawns from August to September. And the autumn one chooses the places where the springs are located.

Lifestyle and nutrition of chum salmon

In the life cycle of chum salmon, 2 periods are distinguished. The first is from birth to puberty. At this time, the fish lives in the seas, oceans, approaches the shores.

After the onset of maturity, the fish becomes more aggressive, and its appearance also changes. Jambs are knocked down, which pass to the mouths of the rivers. When rising to the upper reaches of the river, the chum salmon begins to spawn, and then dies. When the fry appear, they first live in fresh waters. When they gain strength, the fry swim into the sea and live there until the chum salmon spawning begins.

Depending on the life stage, individuals change their diet. Sometimes they don’t eat at all, they feed (what chum salmon eat, fishermen should take into account) crustaceans, small fish (smelt, herring), mollusks. And food refusal occurs during spawning, as the digestive tract atrophies. At this time, individuals can be caught on tackle with live bait or artificial lure. This is due to the fact that males and females begin to protect future offspring from any danger that may arise.

The fry eat the corpses of their own parents or insects.

spawning period

How reproduction proceeds depends on the race of the fish. For example, summer individuals carefully select places to spawn. For them, the presence of a pebble bottom is important. The current must be quiet. If there were severe winters, and the water freezes to the bottom, the risk of mass death of offspring increases.

The influence of cold weather does not affect the autumn chum salmon so much, because these individuals choose places for spawning according to a different principle. For them, the presence of springs spouting from the ground is important.

Individuals lay eggs of large sizes: diameter - 7.5 mm. It is important for females to prepare carefully: dig holes, then, when the eggs are inside, cover them with gravel. At the time of spawning, males also have a job: they actively protect the female with offspring. They drive away individuals that are trying to swim near the spawning site.

The incubation period is up to 150 days. When the embryos hatch, they have a large yolk sac. Thanks to this, they manage to actively develop and, at the same time, remain within the spawning mound.

Stronger chum salmon larvae emerge for the first time from April to July. Malek, which is already beginning to swim, huddles in small flocks. Flocks of fry fish hide in the vegetation that covers the coastal part of the waters, as well as among stones and in pits. During this period, individuals have a camouflage coloration, reminiscent of a tiger. It consists of 10-15 strips, which are located across. It also helps to hide from predatory individuals.

When about 2 months pass, the juveniles are already almost 6 cm long. At this time, they can go to the sea for feeding. The fry are overgrown with scales. Their body becomes wide, gradually acquires those forms that are characteristic of this species. The body of each individual is rebuilt in order to easily adapt to life in salty sea water.

The salmon family is characterized by homing. This means that the fish always return to the exact breeding site. When the time comes, individuals migrate there, to the river where they appeared from the eggs. It is important for them to find their native spawning ground.

Useful properties of chum salmon

Why keta is useful - with its meat. It contains a lot of protein, so the product is recognized as a dietary product and is of particular value. Fish meat is 75% water and 20% protein. 5% of the product is ash and fat. Food has received special value due to the fact that it does not contain carbohydrates.

Another useful thing is keta: vitamins of groups B, A, macronutrients, fatty acids, lecithin. This allows the use of this product by those who suffer from atherosclerosis.

Thanks to thiamine in the composition, it is possible to activate the functioning of the cerebral cortex, improve memory characteristics. The same vitamin helps to improve the functioning of brain cells, which helps to increase mental abilities. Nervous system a person who regularly consumes the meat of this fish works harmoniously and harmoniously.

Thiamine is also recognized as an antioxidant. Thanks to its effect, it is possible to rid the body of toxins.

The presence of vitamin A in meat improves vision, helps to start the processes of collagen production. Thanks to vitamin E, it is possible to improve the condition of the skin, relieve human body from toxins.

There are also medicinal characteristics: improvement of heart function due to magnesium and potassium. In addition, such food is useful for those who need to maintain sufficient levels of calcium in the body.

Calorie content of the product: per 100 g of meat - 125 kcal, 100 g of caviar - 250 kcal.

Keta fish is known for its excellent meat and caviar. Refers to industrial, so it is often found on the shelves in the very different form: fresh, frozen, smoked, salted. It is an excellent ingredient for many dishes, although fish has other health benefits as well.

General information

Included in the order Salmonformes,. Sometimes in everyday life it is called red fish for the color of the meat. The same simplified name was given to other salmon, for example, pink salmon or trout. In fact, these are representatives of another family - sturgeons.

Keta has always been of industrial value, especially for the peoples of the Far East. In the second half of the last century, the number of red chum salmon has greatly decreased due to uncontrolled hunting. The state took it under protection and now the situation has changed dramatically for the better.

The life of a fish is divided into two main stages: before and after puberty. Young individuals live in the seas, often near the shore.

When a fish becomes an adult, its habitat and behavior change greatly. She becomes more aggressive and gathers in big shoals. To lay eggs, she needs to make a difficult path to the mouths of the rivers, and then to their upper reaches. Usually you have to move against the current. After spawning, the chum salmon dies.

The fry for the first time are in fresh water. When forces appear, they go to sea, and the cycle repeats again.

Appearance

What a chum looks like depends on its age. Its appearance changes greatly after maturation. Until that time, it has an elongated shape, a massive body, and a silvery color, for which another name for the chum salmon is received - silverfish.

After maturation, the color of the scales becomes already brown-yellow. Other changes to the keta include:

Purple spots appear on the body.
The scales become rougher, the skin becomes thicker.
The body becomes wider.
The shape of the jaw changes. The teeth increase in size, become curved.
At the moment of spawning, the color of the fish turns black. It is no longer suitable for fishing.
This is a big fish. As a rule, adults are 0.5-0.7 m. The largest known specimen is 1 m with a weight of 16 kg. However, this is official data. In the Khabarovsk Territory, local residents claim that from time to time in the Okhota River they come across specimens about 1.5 m in size.

habitats

Lives in the Pacific Ocean . Chum salmon goes to spawn in fresh rivers:

Far East;
North America: from California to Alaska;
Asia.

For moving from salty sea waters to fresh waters, fish is called migratory. Prefers the northern part of the ocean near the Kuro-Sivo Current. The range includes the seas:

Beringovo;
Okhotsk;
Japanese.

The fish is found at a depth of up to ten meters. In the spring it strays into shoals and moves towards fresh water bodies of Canada, the USA, South Korea, Japan. It can often be found, for example, in the Sea of Okhotsk basin, in the following rivers:

Lena;
Indigirka;
Kolyma;

spawning process

Schools are divided into sexually mature individuals and those who are not yet ready for reproduction. The latter are sent back to the coast. Salmon ready to spawn move on.

The fish reaches sexual maturity at about four years of age. Keta can spawn in summer and autumn. In warm weather, this occurs from August to September. River places are selected by fish very carefully. Usually there is a weak current and pebbles at the bottom.

If the water freezes to the bottom, the fry will die. Autumn chum also takes this into account, so it chooses places where there are underground springs nearby. Moving water does not freeze to the bottom.

Caviar - large, about 7.5 mm in diameter. Females carefully prepare the place, level the bottom. After throwing, the caviar is carefully closed on top with pebbles and gravel. It turns out hills 2-3 meters in length, 1.5-2 - in width. At this time, the males drive away the fish so that they are not tempted to eat caviar.

Feeding chum salmon

After spawning, the chum salmon dies and becomes food for its fry. The juveniles that have emerged also feed on insects. . Then the diet includes:

shellfish;
smaller fish, for example, or herring;
crustaceans.

During the last trip to the spawning site, the chum does not eat anything. The digestive tract does not work and atrophies. It is believed that she thereby protects offspring from potential threats. At this time, conventional baits do not work. An exception is live bait or artificial lure.

industrial value

Compared to other salmonids, there are a lot of Far Eastern chum salmon. In terms of catch, it is second only to pink salmon. It is mined by networks:

at or near river mouths;
in other areas where commercial mining is permitted.

Often, seasonal enterprises appear near the place of fishing. They allow you to reduce costs and better preserve the product.

Beneficial features

Keta - fish, beneficial features which have long been known. Some other salmon, such as whitefish or nelma, have White color meat. In chum salmon it is bright red, dense. Has a good composition:

Meat is considered dietary, as it has a low fat content. In 100 g - only 125 kcal, in caviar there are more - 250. Fish is not cheap, but nutritionists believe that it is enough to eat about 200 g per week to get benefits. There is little cholesterol here: 100 g - 80 mg.

Possible harm

Usually few people are forbidden to eat ketu. It is recommended even for children, pregnant and lactating women. Perhaps the only common reason for exclusion from the menu is intolerance to the product.

The fish has a pleasant taste. Red caviar is familiar to everyone. The list of chum salmon dishes is very rich, for example:

chum "under a fur coat";
weakly salted fillet;
fried in batter;
marinated with spices and herbs.

Purchase and storage

Cheaper pink salmon is sometimes given for chum salmon. In order not to be mistaken, you need to remember what differences there are between them:

Keta is larger than pink salmon. The average carcass of the first is 5 kg, the second - only 2. The usual length of the chum is about 0.5-0.7 m, so the pieces should not be small.
Pink salmon, as the name implies, has a hump - a good distinguishing feature.
The color of the meat is also not the same. You need to make a cut. The meat of the salmon is bright pink. In pink salmon, it is much paler and has white streaks.

It is not enough to choose a chum salmon, you should also check its quality. For this you should:

At home, it is advisable to cook ketu immediately. It is kept in the refrigerator for no more than eight hours. Fish can be frozen for preservation.

Keta is a healthy and tasty fish. It is desirable to include it in your diet. This fish does not belong to cheap products, but it is not necessary to buy a lot.

Attention, only TODAY!

Keta is a well-known representative of the salmon family. When it comes to this fish, many people first of all remember the red caviar obtained from it. But this is far from the only benefit of chum salmon.

general characteristics

Keta is a type of Pacific salmon. This red fish is second only to the more affordable pink salmon in its popularity, although among other salmon chum is the most common.

The weight of an adult carcass can reach 14-15 kg, and its length sometimes exceeds a meter. This fish belongs to marine predators. The main delicacy for her is crustaceans, from which, in fact, she receives a red pigment for meat.

This fish lives in the northern part of the Pacific Ocean, in the waters of the Bering and Okhotsk Seas, as well as near the coast of North America. At 3-4 years of life, the chum salmon is ready for spawning. And for this, she goes to the rivers of Japan, the USA, Korea, the Kola Peninsula and the northern part of Primorye. It is interesting that she goes to spawn exactly to the waters of the river where she herself was born a few years ago. No less curious is how the chum salmon recognizes its native waters - it tastes.

During such a journey, chum salmon meat loses its advantages. Pale brown, dull, devoid of healthy fats - this is how a chum salmon fillet looks during the spawning period. Not least due to the fact that, having entered the river waters, she stops eating, and lives solely at the expense of "reserves". The appearance of the fish also changes: instead of the usual silvery color, it becomes dark, almost black, and the teeth increase several times.

This type of salmon spawns only once in a lifetime. Having laid eggs, the chum salmon dies: males immediately, and females after 10-14 days. There are summer and autumn chum salmon (according to the spawning period). Females of summer chum salmon lay from 2 to 3 thousand eggs, autumn (larger) leaves behind from 3 to 4.5 thousand "heirs".

The nutritional value

Almost 3/4 of the salmon fillet consists of water, and a fifth of the product is made up of high-quality proteins. The calorie content of this fish is not the lowest - about 126 kcal, but with moderate consumption, this will not affect the figure in any way. Moreover, the fats that make up the fillet are very beneficial for the body. By the amount of proteins (and with them essential amino acids), the meat of this type of salmon is often compared with chicken. In addition, keta is a source of methionine, an important one that cannot be obtained from meat products. By the way, many nutritionists consider fish proteins to be more beneficial for humans than meat proteins. One of the reasons is the digestion time. If, say, the human digestive system processes veal for at least 5 hours, then it will take about 120 minutes to split the chum salmon and obtain useful elements from it.

This Pacific fish contains almost all the components necessary for active life: almost the entire complex of B vitamins, vitamins A and E, important and. Biochemists have determined that 100 g of chum is:

22 mg;
330 mg;
205 mg;
65 mg;
0.5 mg;
35 mg;
430 mg;
0.8 mg;
0.4 mg;
1.5 mg;
1.3 mg;
1.3 mg;
2.3 mg.

Beneficial features

Salmon fish, according to nutritionists, is an ideal product for maintaining heart health and strengthening blood vessels. Regular consumption of chum meat significantly reduces the risk of stroke or heart attack. All this is due to the rich content, potassium, magnesium. It is also important to recall that omega substances have long earned the glory of anti-aging agents. Many believe that fatty acids from fish and seafood can prevent cancer, brain disorders and Alzheimer's disease.

The methionine found in salmon is important for the proper functioning of the intestines. It prevents ulcers and erosions on the mucous membranes of the digestive organs. In addition, this substance has antidepressant properties. And this explains why it is advised to eat red fish to improve mood. In addition, it has a positive effect on the performance of the liver.

The presence of thiamine in meat makes ketu indispensable for the brain, and calcium and phosphorus have a beneficial effect on bone tissue. By the way, thanks to thiamine, salmon dishes restore proper digestion, and also reduce the harmful effects of alcohol and tobacco smoke on the body.

Suffice it to recall that the fillet contains vitamin A, and it becomes clear why optometrists recommend red fish meat to improve vision.

In addition to the already mentioned advantages, chum salmon is good for the skin (activates the production of collagen), immunity (contains vitamin C), hemoglobin (is a source of iron). Its meat has properties and reduces the level in the body.

In general, chum salmon in the form of food is capable of:

prevent aging;
prevent cardiac diseases;
treat inflammation;
improve vision and brain function;
reduce cholesterol;
strengthen blood vessels and improve blood circulation;
prevent thrombosis;
strengthen immunity;
"start" the metabolism;
increase hemoglobin.

Contraindications

The meat of the chum salmon practically does not carry any side effects. This fish is suitable for everyone. The exception is people with intolerance to protein foods or allergies to fish and seafood.

How to choose ketu

Red fish is a very useful, but also quite expensive product. It enters world markets to a greater extent from the Far East. In Russia, from 20 to 30 thousand tons of red fish are caught annually. But only young carcasses are suitable as tasty and healthy food. Meanwhile, inexperienced buyers can sometimes fall for the bait of unscrupulous sellers who, under the guise of chum salmon, offer cheaper types of fillet (for example, pink salmon). In order not to become a victim of scammers, it is enough to remember a few valuable tips:

Compared to pink salmon, chum salmon are much larger (the average weight of pink salmon is 2-3 kg).
The meat of a young chum salmon is bright pink.
The fresh smell indicates that the fish was caught recently.
Eyes should be shiny, without opacities.
On the selected carcass there should be no bruises, spots.
The surface of a fresh carcass should not be slippery.
After pressing a finger on the carcass, the meat should recover. If this does not happen, the product is stale.
Chilled keta can be stored no longer than 8 hours.

Red fish is an excellent "raw material" for creating real culinary masterpieces. This delicacy can be fried, baked, boiled, stewed, pickled and salted. Salmon can serve both as an independent dish and as a component of more complex culinary variations.

Chum salmon meat has delicious gastronomic characteristics. But it is important to cook the fish properly. Keta is one of those marine inhabitants whose fillet is categorically not suitable for frying. This type of heat treatment makes the meat dry and tasteless. Therefore, if you fry fish, then only with the use of batter. Bake in foil or in a sealed container.

In supermarkets, keta is available frozen, chilled, salted or smoked. Fresh carcass is good for fish soup and other hot dishes. Salted pieces can be used to prepare salads and other cold appetizers (but this type of chum, as a rule, must be washed to remove excess salt).

However, not only chum meat is a delicacy. Its caviar has no equal among other types of red caviar - it is denser, larger, beautiful bright orange color.

How to improve the taste of fish?

Defrost ketu in 2 stages. The first is in the refrigerator. The second - at room temperature. So the nutrients and the correct consistency of the fillet will be preserved as much as possible.
The scales will fall off easier if, before cutting, the carcass is first poured with boiling water, and then dipped in warm water with .
Ketu is better baked than fried. And if you fry, then only in batter (to preserve juiciness).
Before cooking, marinate the pieces of fish (or carcass) in.

The right recipe for salted salmon

Properly salted pale pink fish meat will serve as a tasty and beautiful addition to the festive table. And this method of cooking will help to significantly extend the shelf life of the product. And most importantly, both fresh and frozen carcasses are suitable for salting.

So, let's start cooking. The first step is to prepare the carcass: defrost, rinse, peel off the fins, remove the skin. Divide the fish into large pieces and prepare the mixture for salting. To do this, you need salt and granulated sugar in the same amount. If desired, the mixture can be “revived” with pepper, spices for fish, coriander, bay leaf, nutmeg. It is also possible to add a little vegetable oil. But in this case, the main thing is not to overdo it so that the spices do not muffle the natural taste of the chum salmon. Thoroughly mix all the ingredients and gently roll each slice of fish in a sweet-salty “powder”. Put the fish in a saucepan (enamelled or glass), tamping tightly. Send for a day in the refrigerator. Ready-made fish is delicious as a cold appetizer or sandwich product.

Original appetizer

The dignity of this snack will be appreciated by gourmets of any age. Moreover, it is prepared very quickly. All you need is pita bread, salted chum salmon, melted cheese, greens. Put slices of salted chum salmon on pita spread with melted cheese and sprinkle with chopped onions. Form a roll and send to the refrigerator (to freeze). Serve in sliced circles.

Keta "barley"

Barley porridge - very useful product. But not everyone loves this cereal. Another thing is if it is with delicious red fish.

Boil barley soaked in the evening in salted water. Cut the raw chum salmon fillet into pieces and stew in vegetable oil with the addition of water (with the lid closed). Stew in a separate saucepan onion, zucchini, carrot and tomato. When all the ingredients are ready, put the vegetable mixture on a plate, on top - a portion of the chum salmon. As a garnish - pearl barley. For a spectacular serving, porridge can be laid out in a thin layer on the fish.

Red fish stuffed with mushrooms

Peel Ketu, but do not cut the abdomen (make a cut across the abdomen). Grate the carcass with a mixture of spices and refrigerate overnight. Prepare the mixture from salt, pepper, coriander, lemon balm, dill, lemon (zest and juice). Use mushrooms with rice as minced meat. Bake in the sleeve for about 40 minutes. Serve with steamed carrots, cauliflower, broccoli.

Red fish has earned its popularity, not least due to its delicious taste. But the right delicacy is not only tasty, but also healthy. And keta is a vivid confirmation of this.

Keta - fish, taste qualities which is appreciated by many fishermen. In addition, it is surprisingly useful, and due to its low calorie content, it can be used in dietary nutrition. The article will tell about the appearance and features of the life of this inhabitant of water bodies, about the positive and negative impact on the human body, as well as the specifics of the culinary processing of chum salmon.

Description

The appearance of this fish is rather plain, but the amazing composition makes the chum salmon a favorite food fish all over the world. It is a representative of the Salmon family, red fish, you can also find the name "Pacific salmon".

The salient features are:

The body is elongated, shaped like a torpedo. The sides are compressed.
Length - 90-100 cm.
Average weight - up to 15 kg.
The color is silver (before puberty) or yellow-brown, with bright crimson spots during breeding. When spawning, it becomes almost black.
The head is large, in the shape of a cone, the mouth is wide, but the teeth are poorly developed.
The back fin is shifted to the tail, has from 9 to 11 rays.

Note that reproduction also affects the taste of meat: after spawning, it becomes white, loses most of its useful properties and is no longer of particular value. Average life expectancy is 6-7 years.

In Russia, the catch of chum salmon is much smaller than that of pink salmon, although the fish is not inferior to the latter in terms of taste.

seasonal forms

It is customary to single out fish of autumn and summer races, the differences between them relate primarily to the timing of spawning, as well as size and fertility. Autumn starts spawning in autumn - from September to November, rising up the river up to 4 weeks.

It is distinguished by such features:

weight - up to 19 kg (average - up to 5 kg);
length - from 60 to 110 cm;
capable of covering a distance of about 2 thousand km;
is a valuable fishery item.

Summer starts spawning in August-September, differs in smaller sizes (up to 50 cm in length).

Habitat

Chum salmon is found in the Pacific Ocean, in the Sea of Okhotsk, the Sea of Japan and the Bering Sea. During the fattening period, it is able to dive to a depth of 10 meters.

For spawning, it most often goes to the freshwater rivers of the Far East and Siberia (Indigirka, Lena, Kolyma, Yana), North America (the territory of the USA and Canada) and Asia (reservoirs of Japan and South Korea). According to the Great Soviet Encyclopedia, a certain amount of chum salmon reaches the rivers belonging to the Arctic Ocean basin. In the Amur Estuary, you can find silver salmon salmon, which is distinguished by shiny scales without spots and has fatty meat. Inexperienced anglers may confuse it with sockeye salmon, but you should pay attention to the fact that the tail of the chum salmon is much thinner.

Lifestyle

The chum fish is anadromous, that is, it lives in the salty waters of the sea, but goes to the rivers for reproduction. The young growth also spends the first months in fresh water bodies, and with the spring flood, a massive migration begins. The chum salmon spends the summer not far from the coast, gaining weight, which on average tends to reach 1.2 kg. In autumn, it goes to sea, where it begins to actively feed. In winter, it goes to the depths, so that with the onset spring warmth back to shallow water.

During the spawning period, it strays into shoals of a fairly large size and becomes very aggressive.

Nutrition

Juvenile chum salmon feed on zooplankton and the remains of the deceased “older generation”, gradually moving to larvae, and then to mollusks, crustaceans and small fish (smelt, herring). Before spawning, the fish stops eating, and its attack on fry is not associated with hunger, but with the desire to protect offspring laid down at the genetic level.

Spawning

During the breeding season, the chum salmon does not just change its color. Other changes are taking place with her body:

thickness increases.
a hump appears;
jaws become longer;
large teeth are formed.

Sexual maturity occurs at the age of 4, spawning in chum salmon occurs only once in a lifetime, having risen along the river for spawning, it will not return to the sea. For spawning, a site with a pebble bottom and a weak current is selected, females spawn, and males make sure that other inhabitants of the waters do not encroach on the masonry. The eggs are quite large (up to 7 mm in diameter).

Enemies

To the number natural enemies adults include:

seal;
bear;
otter;
dive;
white whale;
gull.

And caviar and fry are threatened by a much larger number of dangers:

grayling;
burbot;
char;
Asian smelt;
lamprey;
lenok;
Kaluga

And, of course, humans are a danger to fish, since chum salmon has a high commercial value.

fishing gear

Most often, this salmon is caught with nets (both cast and purse nets), as well as rafting and fixed nets.

Amateur fishing with a rod takes place in freshwater rivers at a time when the fish is heading to the spawning ground, while it is best to catch it in the mouth, then the meat will be red and more useful. They use artificial flies, spinners, in the first case fly fishing tackle is required, in the second - spinning.

Benefit and harm

Keta refers to dietary products rich in protein and devoid of carbohydrates. It can be eaten even by those who are forced to comply strict restrictions in the diet.

Compound

Useful properties of chum salmon are due to its composition. The meat contains a fairly large amount of vitamins (A, B, C, E, PP) and trace elements, fatty acids (omega -3 and 6) necessary for normal functioning human body.

The content of the following elements in the meat of chum salmon is very high:

zinc;
fluorine;
iron;
phosphorus;
selenium;
potassium;
magnesium;
molybdenum.

100 g of the product contains a daily dose of vitamin B12 and selenium

The calorie content of 100 g of chum salmon is 127 kcal, while protein is 19 g, fat is 5.5, water is about 74 g. The cholesterol content is insignificant - only 80 ml per 100 g. However, remember: when cooking meat, its calorie content will increase. So, salty fish contains 184 kcal, and fried - about 225 kcal.

Beneficial features

Get acquainted with the benefits and harms of chum fish.

There are a lot of positive properties:

Due to thiamine, the brain and central nervous system are stimulated.
Meat can be considered a natural "youth elixir" because it contains antioxidants that rejuvenate the body from the inside and have a beneficial effect on the condition of the skin and hair.
Vitamin A helps improve eyesight.
Potassium and magnesium, which are abundant in keta, have a good effect on the state of the main human muscle - the heart, as well as blood vessels and capillaries.
Phosphorus helps to improve the condition of bones, teeth, nails and hair.
It increases the level of hemoglobin, therefore it is indicated for those suffering from anemia.
Improves immunity and metabolic processes.
It is considered a powerful prevention of thrombosis and atherosclerosis.
Clears the body of cholesterol.
Improves mood and reduces the effects of stress due to the content of methionine.
Favorably affects the state of the reproductive system of men and women.
Promotes the restoration of liver cells and its purification.

Due to its high protein content, chum fish will become a real helper for training athletes who build muscle mass. No less useful is caviar, which has a rejuvenating effect and helps the body recuperate after a long illness.

Contraindications and possible harm

In some cases, the use of chum salmon in food should be abandoned:

allergic to seafood or protein;
individual intolerance.

In addition, fish fried in oil should not be eaten with problems with blood vessels, kidneys, liver and heart.

There are several ways to cook this salmon at home.

For best results, follow these guidelines:

Ketu should be fried at a high temperature on the grill or in batter.
If you purchased salted fish from a retail store, it is best to soak it in cold water before eating, as businesses often use too much salt to prolong shelf life.
As an addition when frying, you can use lemon, sesame, rosemary, thyme, basil. They favorably shade the taste of noble fish.
Before cooking, it is recommended to marinate the fish by placing it in such a marinade: olive oil, lemon juice and spices.

The most delicious recipes

Try delicious recipes cooking dishes from salmon.

Steak for a couple

This tasty and low-calorie dish will be especially good paired with rice as a side dish and vegetable salad.

Would need:

steaks;
broccoli;
peas;
carrot;
spices.

Cooking order:

Rinse the steaks, rub with spices, leave for 30 minutes to marinate.
Rinse rice, salt and place in a double boiler.
Put the finished fish in the second compartment.
In the third place chopped vegetables: broccoli and carrots.
Pour in water and cook for half an hour.
In rice, add canned peas, a piece of butter, sprinkle with cheese.

It turns out very nutritious and tasty!

In cucumber brine

Another tasty and spicy dish.

Would need:

chum salmon meat;
bulb;
brine;
mustard (a teaspoon per 400 g of fish);
vegetable oil;
Bay leaf;
black allspice.

Cooking order:

Prepare the fish: cut, rinse, cut into small pieces.
Place the fish in a saucepan, fill with brine by about ½.
Coarsely chop the onion, add to the fish.
Place lavrushka and pepper in a container.
Cook for approximately 10 minutes.
Move the fish to a ceramic container.
Cool the broth, strain, add about 50 ml of vegetable oil and mustard to it.
Pour the brine over the fish.
Refrigerate for 3 hours.

Before serving, the original dish should be decorated with sprigs of greens.

Video

You can find the recipe for chum salmon with potatoes in foil in the next video.

This video will introduce you to another original dish - oven-baked chum salmon heads.

And one more recipe - chum salmon baked with mushrooms and vegetables with mayonnaise.

Delicate fish fillet of chum salmon of a rich orange-red hue is distinguished by excellent taste characteristics and allows you to add a lot of weight to the diet. useful substances. Among sea delicacies, chum salmon has a special status and is highly valued. It is not grown artificially, it is mined as part of the fishery and harvested in strictly defined seasons, providing an annual increase in livestock.

But most lovers of this delicacy know incredibly little about the fish itself. How to distinguish a female from a male when buying a whole carcass? What is the difference between pink salmon and sockeye salmon related to them chum salmon? What does it look like and where is it found in Russia? All these issues should be studied in as much detail as possible, so that in the future, when choosing fish delicacies, you can count on getting a really high-quality product.

Appearance and main characteristics

Chum salmon caught in the waters of the Far East of Russia is a fairly large salmon fish, reaching a length of 1 meter and weighing up to 15.9 kg (the average weight is more modest, about 5-7 kg), belongs to the category marine life using gills for breathing. The breeding process is associated with spawning. Chum salmon spawn only once during a lifetime, after which the females die. To grow offspring, the fish chooses the mouths of the rivers, in fresh water, the fry reach adulthood and go to the sea, away from the coast, until a new breeding cycle.

The description of this breed is compiled in some detail and allows you to get a complete picture of its features and structure. The Far Eastern or Kamchatka variety looks quite impressive. For most of her life, she wears the color "silver", a massive elongated body under the skin contains a bright, red fillet flesh. Over time, as it approaches spawning, the color of the scales becomes brown-yellow, with a transition to purple and black. The meat turns white and loses nutritional value, mutates oral apparatus, big teeth grow, the jaw is deformed.

Allocate summer and autumn salmon. The first goes to spawn in the period from August to September. The second completes its spawning season in December. The offspring is grown in fresh flowing reservoirs with a bottom covered with pebbles. In the ground, the female creates a special hole for laying, closes it after spawning with a gravel cushion. After arranging the nest, adult fish protect their offspring throughout the entire period of its growth and development.

Since for chum salmon the process of reproduction is the final of the life path, the first food of fry is most often the bodies of their parents. Also, juvenile chum salmon do not disdain larvae of aquatic insects. The diet of adults is also not too diverse. In order to protect their offspring, they actively consume small fish - from herring to smelt, thus destroying the natural enemies of future offspring.

In addition, a significant part of the chum salmon food base is mollusks and small crustaceans. During the period of spawning, the fish stops eating, the changes taking place in its body lead to atrophy of part of the internal organs.

habitats

Keta belongs to the category of Pacific salmon fish, which forms its habitat. It is found along the entire coast of the Far East, lives in the Arctic Ocean, is found from Sakhalin to Kamchatka. The marine area is represented by the Sea of Okhotsk, the Bering Sea, and the Sea of Japan. River - Amur, Kolyma, Yana, Indigirka and others. Migration of fish during the fattening period occurs mainly towards the Pacific Ocean, in the direction of its warm currents. In the spring period, the movement to the north begins, from where in the future the mature generation goes further to spawn, and the young return to the southern latitudes.

It is important to note that chum salmon are characterized by a certain behavior during the breeding season. She always returns to spawn in her birthplace, which allows the North American species and the Asian subgroup not to intersect with each other during reproduction, even with fairly active migration.

Separately, the Sakhalin chum salmon used in the framework of factory breeding is distinguished, which has an unusual silvery-green tint of scales.

How is it different from other types of fish?

Know features chum salmon is useful, because this fish is much more expensive than others from the salmon breed, therefore, under its guise, they often try to sell a more budgetary relative, pink salmon, for sale. Here it is important to pay attention to the shape of the body of the fish. The pink salmon has a rather characteristic hump in the region of the dorsal fin. The dimensions of the carcass in this case are also quite miniature in comparison with other salmon. Chum salmon and sockeye salmon in frozen form are also quite similar. Freshly caught young fish can be distinguished by the ebb of the skin. In sockeye salmon, it has a pinkish tint.

Chum salmon - light silver, with a transition to gray closer to the upper fin. In addition, sockeye salmon is quite oily, which is better seen on a butchered carcass. Its fillet has a rich red, almost lingonberry hue. The meat of the chum salmon is paler, pink-orange, which is what is usually meant when the dietary properties of the product are mentioned. Salmon is much larger; in Russia, its lake form is found, which lives in Karelia. But more and more often this fish is bred artificially. It is worth noting that it is almost never found in uncut form on sale, it goes on sale after processing.

Compound

Chum salmon is distinguished by a balanced composition and an excellent ratio of protein and fat components in meat. Fish living in sea salt water is rich in sodium - up to 50 mg per 100 grams, potassium. The absence of carbohydrates in the composition makes the product really relevant for use by athletes. The content of proteins is 20% of the total mass of the product. Among the useful trace elements in the composition are magnesium, calcium and iron, as well as fat-soluble vitamins A, B6, B12. Also in the composition there are amino acids necessary for each person:

tryptophan;
lysine;
arginine;
lysine;
phenylalanine;
omega-3 and omega-6 fatty acids ensure the normalization of fat metabolism.

Calorie content and nutritional value

Like other types of salmon fish, chum salmon is considered a dietary product, and has a rather low calorie content - only 127 kcal / 100 grams of raw fillet. For caviar, this figure is twice as high and reaches 250 kcal/100 grams. During the cooking process, this indicator may change. The fat content is 3.8 grams. The composition contains 74 mg of cholesterol, which should be considered when choosing a diet for people on a diet. The nutritional value and fat content of the product provides opportunities for its inclusion in the menu of children and people with poor health.

Benefit

According to nutritionists, chum salmon and other types of salmon fish are a truly valuable product, indispensable in the daily human diet. Low calorie content makes fish the best choice for inclusion in the list of dietary dishes. Salted, pickled, boiled chum salmon practically does not change its characteristics. When frying, the calorie content rises to 200 kcal / 100 grams.

Among the obvious signs of the benefits of eating chum salmon, one can note a beneficial effect on metabolic processes. The general strengthening properties of the product improve immunity, serve as a prevention of calcium deficiency. Salmon fish are a universal geroprotector, helping to protect the heart and blood vessels from negative external influences. Chum salmon contains vitamin B1 - an antioxidant that can remove toxic substances and decay products of alcoholic substances from the body.

Chum salmon caviar in salted or fried form retains the highest nutritional value and benefits for the body. The product contains iodine, phosphorus, calcium and folic acid in significant amounts.

With regular use, chum salmon caviar provides a replenishment of valuable protein, it is useful during the period of recovery from diseases, post-traumatic rehabilitation.

Contraindications

How to choose and store?

When buying chilled or fresh-frozen chum salmon, the question of how to distinguish a female from a male does not at all look idle. A whole carcass, presented for sale, is highly valued due to the fact that milk or much more valuable caviar may be contained inside. Adult fish have a large difference in size. The male salmon is always larger than the female, can reach 7-10 kilograms. The female weighs 3-5 kg on average.

The brightness of the color of young chum salmon in males is always higher, with a silver tint. If you plan to eat caviar, you should choose the most inconspicuous outwardly individuals. It is worth giving preference to options with a longer rear fin - it is typical for females. In addition, males have a larger head, with convex jaws, and a prominent dentition.

How to choose?

All types of chum salmon sold in retail chains can be divided into three categories.

Frozen. Should not have an ice crust that interferes with the features of the carcass. In addition, foreign odors should not be present in the fish.
Fresh frozen. It is worth paying attention to the uniformity of the color of the fish, the integrity of the skin. The color of the gill tissue must correspond to the norm - a black tint indicates that the product is spoiled.
Fresh. Should not have foreign odors, mucus on the surface of the scales. When purchasing live fish, you must definitely pay attention to its appearance. Sick, with flying scales, excessively lethargic fish is not suitable for purchase.

There are other important, significant points that should be considered when buying chum salmon. So, the cloudy eyes of a fish speak of its poor quality. Spots and bruises on the surface also testify against the choice of such raw materials for culinary experiments.

In fresh fish, when pressed, the remaining hole should quickly level out. The elasticity of tissues is a sign of freshness, a good-quality product.

cooking recipes

The use of chum salmon for culinary purposes allows you to turn valuable fillets, milt and caviar into dishes that can delight the most sophisticated connoisseurs. Among the methods of preparing the product, one can single out baking, frying in breading and batter, salting, pickling. In the process of preparing fish aspic, you can easily create strong and rich broths for the base. Keta goes well with marinades various kinds, sauces.

Among the cooking rules that allow you to fully preserve the taste of a fish delicacy, the following can be noted.

Frozen product should only be defrosted under the conditions of a refrigeration unit. In this way, it is possible to ensure the preservation of the natural moisture content of the fish fillet. Before cooking, the salmon carcass is kept at room temperature for some time.
Before cutting the fish, it is recommended to grease the board with vinegar or lemon juice. To easily clean the scales and skin, it is worth dousing the carcass with boiling water, and then place it in warm water for a while.
Before the start of heat treatment (baking, frying in batter), the fish is marinated. Lemon juice is used as the basis, which does not distort the taste of the finished product.
In order for the pieces of chum salmon to maintain integrity during heat treatment, you should first place ready-made portions of the fillet in a saline solution for 6-10 minutes. Next, the fish is dried and cooked as previously planned.

How to cook chum milk

Chum salmon milk, unlike fillet, is perfect not only for salting and baking, but also for frying. The product is freed from the film, soaked in cold vodka, thoroughly cleaned, and dried. Milk is flavored with spices to taste. On a frying pan heated in oil, spread the product, previously moistened in a beaten egg and rolled in breadcrumbs, fried on both sides until cooked.

How to dry ketu?

Dried red fish is a great snack and a good substitute for more harmful and high-calorie snacks. To prepare it, it is necessary to cut the carcass into fillets, carefully removing the bones. Cut the pieces into sticks 1 cm thick. Season with 1/2 cup salt to taste. Pour the mixture for salting onto the bottom of the prepared container, carefully roll the fish in it.

Keep in the refrigerator for a day, then rinse thoroughly, leave for an hour in water, remove and dry. For drying, the fish is hung in a well-ventilated room at a temperature of no more than +8 degrees. Withstand until the formation of a white crust on the edge - no more than 4 days. The finished product is intended for storage in the refrigerator.

The best chum salmon recipes

The following may be noted.

Fish croquettes. They are incredibly easy to prepare. Fish fillets are combined with white bread soaked in milk. Eggs, 50 grams of grated cheese, salt and pepper are added to taste. Minced meat is formed from the prepared mixture, balls are rolled on its basis, which are then rolled in breadcrumbs and fried until cooked in a heated deep-fryer.
Steak baked. Keta - perfect option to prepare delicious and healthy meals. To make a delicious dinner, you will need to take 2 keta steaks, half a lemon, salt, pepper and dill, olive oil to taste. The fish is easily marinated in spices before cooking, baked in foil envelopes in an oven preheated to 180 degrees for no more than 15 minutes. Sprinkle the fish with lemon juice before serving.

Delicious and useful chum salmon capable of becoming valuable source protein and significantly enrich the human diet with nutrients, trace elements and amino acids. Choosing the right fish and using proven recipes for its preparation, you can get real culinary masterpieces that delight people of any age.

And with regular use of chum salmon will help prevent heart and vascular diseases, increase immunity, protect the body from negative influences environment.

For information on how to easily and quickly pickle red fish, see the following video.